TO THE MAX ZUCCHINI MUFFINS

 

  • Cooking Time: 20 minutes
  • Servings: 12
  • Preparation Time: 20 minutes

Ingredients

  • Dry ingredients:
  • 2 cups white whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/2 cup sugar
  • 1/4 cup raisins
  • 1/4 cup chopped walnuts (optional)
  • Wet ingredients:
  • 1 1/2 teaspoons Ener-G egg replacer
  • 2 tablespoons water
  • 1 1/4 cup shredded zucchini, packed
  • 1 tablespoon lemon zest
  • 1 teaspoon lemon juice
  • 1 tablespoon agave nectar
  • 1 tablespoon flax meal
  • 1 1/4 cups Almond Milk
  • Optional Cinnamon Crumb topping*
  • * check out Cinnamon Crumb Topping recioe

Directions

  • Preheat oven to 400 F.
  • Line a muffin pan with paper or silicone liners or spray well with non-stick spray.
  • In a large mixing bowl, combine the dry ingredients.
  • In another bowl wet ingredients and stir to combine.
  • Pour into liners 3/4 of way
  • Add crumb topping (optional)
  • Bake until a toothpick comes out clean, about 20 minutes.

Notes

SO my amazingly GORGEOUS friend Max Lugavere is a host on Current TV & is a HUGE health nut, he even got me to make whole wheat empanadas at a party I catered once (will NEVER do that again for a large party, but gosh he's cute). He told me his Mom used to make him zucchini bread all the time so I came up with an alternative to keep him fit & sexy.

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